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Nutrition Facts
Serving Size 1 (63g) Recipe makes 16 servings
Calories 244
Calories from Fat 128		(52%)
Amount Per Serving		%DV
	Total Fat 14.3g	22%
	Saturated Fat 3.6g	17%
	Monounsaturated Fat 4.6g
	Polyunsaturated Fat 5.3g
	Trans Fat 0.0g
Cholesterol 45mg		15%
Sodium 237mg		9%
Potassium 71mg		2%
Total Carbohydrate 26.1g		8%
	Dietary Fiber 0.3g	1%
	Sugars 17.9g
Protein 3.1g		6%
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Salute to the Sopranos

CindiJ

Basic Sour Cream White Cake

Recipe #126396 | 48 min | 8 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Courtly
Jun 20, 2005

This is from "The Cake Mix Doctor" By Ann Byrn. Just a nice, basic white cake made from a cake mix with add-in ingredients. Frost however you want!

SERVES 16 -20 (change servings and units)

Ingredients

1 (18 1/4 ounce) package plain white cake mix
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract

Directions

1
Preheat oven to 350.
2
Generously grease and flour a 13 x 9 inch baking pan.
3
Place cake mix, sour cream, oil, eggs, and vanilla in mixing bowl.
4
Blend with mixer on low speed for 1 minute.
5
Stop machine, scrape down sides of bowl.
6
Increase mixer speed to medium and beat 2 minutes more.
7
Scrape down sides again if needed. The batter should look well combined and thickened.
8
Pour the batter into the prepared pan.
9
Place pan in oven.
10
Bake the cake until it is light brown and springs back when lightly pressed with your finger, 35-40 minutes.
11
Remove pan from oven and place on wire rack to cool for 20 minutes.
12
Run a dinner knife around edge of cake and invert it onto wire rack.
13
Allow cake to cool completely, 30 minutes.
14
Frost as desired.

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Featured Reviews for This Recipe

From: AtleasttheBcancook

On Dec 18, 2008

I don't typically use a cake mix, but was in a hurry to get a white cake made to use for a frozen ice cream cake. I thought it turned out great!!! I layered ice cream that I had previously formed to the same size pan that i baked the cake in. Put fudge topping on the cake before topping with ice cream. Covered the whole layer cake with cool whip and then put chopped heath bars on top. I did that so the wrap wouldn't stick to the cool whip. The cake didn't freeze too hard. It had great texture and I used this recipe again even when I had more time.

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